Step 1

Melt the butter in a large skillet over medium high heat.  Add the mushrooms and cook until golden brown.  Reduce the heat to low and add the garlic.  Cook for 1 minute stirring constantly. Plate the mushrooms and garlic.

Step 2

Heat the oil in the skillet over medium heat.  Add the chicken and cook until brown on both sides and cooked through. Plate the chicken.

Step 3

Add the chicken broth stirring to loosen any brown bits off the bottom.  Let it reduce for a few minutes then add the cream, Worcestershire Sauce, marjoram, onion powder, and pepper.  Bring to a gentle boil then reduce to a simmer.  Let it simmer for 10 minutes or until it is reduced by half.

Step 4

Add the mushrooms and chicken back to the skillet.  Warm for 2-3 minutes.  Sprinkle with fresh thyme and fresh rosemary.